I’m not really sure how to categorize this little beauty, aside from it being STUPID delicious. It’s no bake, and a perfect treat for Valentines day. This makes quite a bit of this delicious truffle cake thing, but wrap slices of this tasty treat in a piece of parchment paper and hand them out. (Just make sure to keep them cold)
This is seriously outrageously decadent, and delicious… with just a hint of warmth from the cayenne and cinnamon, and strong notes of orange. Seriously, so good. If you want to make it extra fancy, dust the outside of the loaf with cocoa powder, but even just naked, you can’t go wrong.
Also, just a few things of note, very quickly. A) CONGRATS to my friends Sam and Jay on the new addition to their family… they just welcomed a sweet baby girl into the world! B) This will be my last real post this week. Hopefully I’ll have another addition to the how to section on Friday, but after that, I’ll be offline for a week.
The Ingredients:
– 2 cans of Thai Kitchen coconut milk (put one into the fridge for a few hours… it has to be Thai Kitchen, in order to separate properly)
– half an orange worth of zest
– 1/4 c espresso or coffee concentrate (I have a cold brew coffee system… I used that coffee)
– 1 teaspoon vanilla
– 1 teaspoon cinnamon
– 2 pinches cayenne pepper
– 20 oz chocolate chips (this was two bags. I could only find semi-sweet)
– honey to taste. I didn’t use any because my chips were only semi-sweet.
Grab one can of coconut milk, and dump it into a sauce pan. Take the refrigerated can and open it. As seen above the “water” will be on the top of the can. Just carefully dump off the water.
The concentrated thick part of the milk will be left. It’ll be thick and creamy.
Throw that into the sauce pan with the normal can of coconut milk, and turn it onto medium heat. Dump in the vanilla and the espresso/coffee concentrate.
Use a vegetable peeler, and peel half an orange worth of zest.
Throw the zest in with the coconut milk mess. It looks a little weird, but that is normal.
Throw in the cinnamon and cayenne pepper, and mix that baby up.
Let it get nice and hot. While it heats up…
Grab a loaf pan, and use butter or coconut oil to grease down all the sides of that baby. Use parchment paper to line three of the sides. Make sure there is some overhang.
The coconut milk mix should come to a boil, then turn the heat down to a slight simmer. Once it hits simmer, turn the heat off, and start adding the mixture to the chocolate chips, a little at a time. Mix it in slowly, until the chocolate is all melted and the coconut milk is all incorporated.
Once everything is combined, pour it into the loaf pan, that stick that baby into the fridge, and let it chill for a few hours. (or overnight.)
TADA! (you can see where I touched it to see how things were going.) Let it set on the counter for a couple minutes. To unmold this baby, run a sharp knife under hot water, and slip it along the sides that aren’t covered in parchment. Once that is done, gently pull the parchment out from the loaf pan. It might require a little tugging, but as long as you are gentle with it, I’ll come right out.
To cut off slices, again, heat a sharp knife under hot water, dry it off, and make slices. This was so pretty and tasty, that I had to include an extra finished product picture.
My first dessert post, just in time for Valentines day.
Paleo-rrific 